Vegetable cassoulet (stew)

Serves 6 Preparation Time 20 Minutes Cooking Time 1 hr 45 Minutes

Cassoulet is a slow-cooked casserole originating from south of France which usually contains meat such as sausage and pork. Obviously, this is not the traditional version but a great vegan one. Hearty, warming and full of flavour, a comforting dish on a cold day. The protein component in the cassoulet is haricot beans, the ones we normally associate with baked beans.

I have on occasion added vegan chicken strips to this dish if I wanted to make it extra filling or to stretch it a little further.

A perfect dish for batch cooking and freezes well. A gorgeous dinner or lunch, to grab from the freezer and microwave. It contains plenty of healthy vegetables and definitely delivers more than your 5 a day.

Ingredients

• 2 tbsp olive oil or low cal spray oil
• 1 large onion chopped
• 3 Stems of celery finely diced
• 4 Carrots sliced
• 1 Swede diced
• 4 Medium waxy potatoes diced
• 2 Cloves of garlic crushed
• 1 Sweet potato diced
• 3 Bay leaves
• Small bunch fresh thyme
• 750 ml water
• 1-liter vegetable stock
• 2 Cans of haricot beans rinsed and drained
• 1 cup of frozen spinach, defrosted and squeezed of liquid
• salt and freshly ground black pepper

Instructions

1. Place a large deep lidded stock pan on the heat, once hot add the oil or spray and then add the onions. Cook on low heat for approximately 10 mins until they are softened. Add the garlic and cook for a further 2 minutes
2. Next add the carrots, celery, bay leaves, and swede. Place the lid on and sweat for 5-7 minutes.
3. Add the thyme, water and vegetable stock, once again place the lid on and cook on a gentle heat for 30 minutes. Stir then add the potatoes and sweet potatoes. Place the lid on and once again cook on a gentle heat for 30 minutes. You do not want the potatoes to break down so it just needs a gentle simmer.
4. Add the beans and spinach and cook with the lid off for 5 minutes until the spinach has broken down.
5. taste to check if the seasoning needs to be adjusted and serve piping hot with a crusty roll or some dumplings

PS: If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes.  I would love to hear your comments too.